This Chocolate Bread Pudding has a rich chocolate flavor that makes great use out of a typically leftover staple, bread.
Chocolate Bread Pudding
Servings
8 Servings
Ingredients
- 2 medium challahs or 8 cups leftover challah
- 1 3 1/2 ounce box instant chocolate pudding mix
- 5 cups soy milk
- 4 eggs
- ½ cup sugar
- ½ cup cocoa
- ½ chocolate liqueur optional
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Cut challah into 1 inch cubes, place on large baking tray and toast until lightly browned and crunchy. Leave the challah out on countertop to dry for at least thirty minutes.
- Whisk together the chocolate pudding powder, soy milk, eggs, sugar, cocoa, and liqueur, forming a custard.
- Place the toasted challah into a 9×13-inch dish.
- Pour chocolate chips over bread.
- Pour custard mixture over the bread, and use a spatula to ensure that all the bread is submerged in the custard.
- Bake for about an hour.
- Serve warm.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now
Last I checked the Jello brand had a kosher parve one. They also should have some in your local kosher market.
Thanks so much!
I can’t wait to try this recipe, but I can’t find an instant chocolate pudding mix that is kosher and parev. Can you please recommend one? Thanks.
I will make it for shabbos, and for me I will use four to six overcooked cauliflower florets and all ingredients as shown with sugarfree products.
You can try coco powder and sugar but I Havent tried it without the pudding mix which adds some texture. I guess we need to get back into the kitchen and see if we can do one without pudding – will keep you posted.
I live I the UK and we do but have a chocolate pudding mix – are there any substitutes for this? If so what quantity …. Thanks
Half cup, sorry about that 🙂
Finally a quick and easy recipe for bread/challah pudding. I look forward to trying this one.
Please clarify how much Chocolate Liqueur to use – 1/2 ?
Thank you.